COLD‐SLURRY VISCOSITY OF PROCESSED RICE FLOUR
作者:
K.R. UNNIKRISHNAN,
K.R. BHATTACHARYA,
期刊:
Journal of Texture Studies
(WILEY Available online 1983)
卷期:
Volume 14,
issue 1
页码: 21-30
ISSN:0022-4901
年代: 1983
DOI:10.1111/j.1745-4603.1983.tb00331.x
出版商: Blackwell Publishing Ltd
数据来源: WILEY
摘要:
Viscosities of dispersions of raw and various processed rice flours in water were examined with a coaxial cylinder viscometer. The measured viscosity increased with increasing degree of processing and with a reduced level of apparent starch reassociation in the processed rice. Measurement of the apparent viscosity of cold slurries could thus be a simple practical test of processed, including parboiled, rice and of the degree of processing. The system showed time‐dependent thinning and a typical loop in the shear rate‐viscosity curve, showing that it was thixotropic in nature. The viscosities were proportional to the hydration power and slurry‐sedimentation behaviour of the sa
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